Restaurant Manager (Small):Manages smaller single outlet restaurant, cafeteria, franchised independent fast food, or wholesale-prepared food establishment. Directs, coordinates, and contributes to the preparation of, and cooking, serving, wrapping or packing types of, food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers. Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Interviews, hires, and trains personnel. May contact prospective wholesale customers, such as mobile food vendors, vending machine operators, bar and tavern owners, and institutional personnel, to promote sale of prepared foods, such as doughnuts, sandwiches, and specialty food items. May establish delivery routes and schedules for supplying wholesale customers. Workers may be known according to type or name of restaurant, franchised establishment, or type of prepared foodstuff retailed or wholesaled. [-] Less